Feta and Pickled Pepper Stuffed Angus Burgers

Jessica Rehs


These burgers are a phenomenal mix of all the things we love - spicy, sweet, salty, and savory. I hope you enjoy the unique combination!

Blue Ribbon Recipe

Zesty, sweet and smokey, these are just some of the ways to describe this tasty burger. The pepper jelly adds and amazing sweetness and spiciness to the burger. We love the creamy Feta and pepperoncini center. It brings a delicious element of surprise to every bite. The grilled prosciutto is a genius addition. This is one delicious burger! The Test Kitchen


★★★★★ 2 votes

30 Min
15 Min


  • 4 oz
    crumbled Feta cheese
  • 1 tsp
    minced garlic
  • 1/2 tsp
    lemon juice
  • 2 oz
    pepperoncini peppers (4 regular sized)
  • 3 tsp
    ranch dressing
  • 1 tsp

  • 1 1/2 lb
    85/15 ground angus beef
  • 1 1/2 tsp
    minced garlic
  • 1/3 c
    hot pepper jelly
  • 1 tsp
    garam masala
  • 3
    3 squirts of liquid smoke, natural mesquite flavor

  • 1
    medium sized green tomato, sliced into 5 slices
  • 5 slice
  • 5 tsp
    whole grain mustard
  • 5
    white kaiser rolls

How to Make Feta and Pickled Pepper Stuffed Angus Burgers


  1. Using a food processor, combine the first 5 ingredients (minus the salt) which will make the cheese filling. Once thoroughly combined and all large chunks of pepper gone, use a spoon to mix in the salt. Set aside in the fridge, for at least an hour to let flavors set.
  2. Using a large mixing bowl, combine all the ingredients for the burger mixture. Again, once thoroughly combined, set aside in the fridge to set.
  3. Using a charcoal grill and natural hardwood lump charcoal, prepare the grill to reach a temperature of 350*. (If you have a gas grill, just set it to 350*.)
  4. In the meantime, make the burger patties! Separate the meat mixture into 5 piles and then split each pile in half. Flatten out each half using your hands, and spoon a heaping teaspoon full of the cheese mixture onto one half. Top with the second half. Use your hands to reform a ball, sealing the edges and forming into a patty shape. Repeat for the remainder of the meat ending with 5 cheese filled and sealed patties.
  5. Burgers will take about 4 minutes on each side. Place tomato slices on the grill at this time, as well, over indirect heat. After the first and only burger flip (after 4 minutes), place the prosciutto slices onto the grill. Keep an eye on the prosciutto. You just want it to crisp. It should take about 2 minutes a side depending on how thick it is. The tomatoes are done when they get nice grill lines on each side. Take the burgers off after 8 minutes of total cooking time. Followed by the prosciutto and tomatoes.
  6. While the burgers rest, place the buns on the grill just for a minute or 2 to get the slightest color change and toast up just a little.
  7. Now ASSEMBLE! Place a patty on the bottom bun, followed by a slice of prosciutto, green tomato, and spread the top bun with a teaspoon of grain mustard before crowning this beautiful burger.
  8. Squish that burger down! Half the fun of eating this one is watching the Feta goodness squish out of the burgers filling each bite with every flavor!

Printable Recipe Card

About Feta and Pickled Pepper Stuffed Angus Burgers

Course/Dish: Beef Burgers
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy

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